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Sauerkraut - Fermented Pickled Cabbage

Sauerkraut is a great accompaniment to any meal. Finely sliced cabbage is 'pickled' with bacteria that produces lactic acid, which gives Sauerkrauts their distinctly sour taste - the process of the bacteria eating up the natural sugars present in these foods. The fermentation process increases the nutritional value of the cabbage, and the fiber and probiotics improve digestion, and protect against diseases of the digestive system